Kale, Corn, Leek, Parsnip and Potato Soup

60ml (1/4 cup) olive oil

1 brown onion, halved, chopped

1 garlic clove, crushed

3 medium local potatoes, peeled and cut into 2cm cubes

2 medium local parsnips, peeled and cut into 2cm cubes

1 local corn, finely diced (optional)

½ bunch local kale, finely diced (optional)

2 local leeks, thinly sliced

1.25L (5 cups) Vegetable or Chicken Stock

3 thick slices day-old sourdough or ciabatta bread, cut into 2cm cubes

125ml (1/2 cup) thickened cream or natural yogurt

Pinch of salt to taste

2 tablespoons finely chopped fresh chives or Spring Onion tops to taste

Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion softens. Add the potato and leek and cook, stirring, for 5 minutes or until leek softens.

Add the corn and kale. Add the stock and bring to the boil. Reduce heat to medium and gently boil, uncovered, for 20 minutes or until the potato is soft. Remove from heat and set aside for 10 minutes to cool.

Meanwhile, preheat oven to 180C. Place bread in a roasting pan. Drizzle with remaining oil and toss until bread is evenly coated. Toast in preheated oven, shaking pan occasionally, for 10-15 minutes or until crisp. Remove croutons from oven and set aside.

Transfer one-third of the potato mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat in 2 more batches with the remaining potato mixture. Place the soup over medium heat. Add the cream and stir to combine.

Cook, stirring, for 5 minutes or until hot. Taste and season with salt. Ladle the soup among serving bowls. Sprinkle with chives and top with croutons. Serve immediately.